Chickpea Pumpkin Shortbread Cookies
Makes 16 cookies
This is a quick and easy recipe for my favourite gluten-free cookies.
• 115g (4 oz) plant-based butter
• 60g (2.1 oz) icing sugar
• 180g (6.3 oz) chickpea flour
• 115g (4 oz) pumpkin flesh (cooked and cooled down before adding)
• Pinch of sea salt
• Optional extras: pumpkin seeds for topping
1 Preheat oven to 170°C/350°F /Gas 3.
2 In a large mixing bowl add all the ingredients (except pumpkin seed, if using).
3 With your hands (or you can use gloves to avoid mixture sticking to your fingers) rub together all the ingredients until it becomes a ball. If the mixture is too dry, add a few drops of plant-based milk or even water.
4 Wrap the mixture in clingfilm, cover all the sides and shape into a long round or square shape.
5 Put in the fridge for 30 minutes.
6 On a baking tray, lay out a piece of baking paper.
7 Once you have removed the cookie dough from the fridge, you can simply remove the cling film and slice the cookie dough. Or, on a clean floured surface, roll the dough out to about ½ inch thickness and using your favourite cookie cutter, cut out until all the dough has been used up.
8 Place the cookie pieces on the baking tray, top with pumpkin seed (if using) and bake in the oven for 12 minutes, until golden brown.
9 Remove and leave to cool.
10 Enjoy!
Pumpkin Seeds:
Simply roast (add your favourite dried herbs and spices) and sprinkle on top of soups, in salads, mixed into granola, on porridge, or enjoy on its own as a delicious healthy snack.
Written by Guilda Akopians of Rooted Vegan Kitchen, plant-based chef and nutritionist, rootedvegankitchen.com